The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!
From the Wiki University
What evidence can you provide to prove your understanding of each of the following citeria?
Produce a range of beverage product samples
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Equipment used to prepare beverage products is selected and prepared Completed |
Evidence:
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Pre-treatments for beverage production are implemented Completed |
Evidence:
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Appropriate processing techniques and technologies are used to produce a range of beverage product samples Completed |
Evidence:
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Permissible additives/preservatives used in the production of beverage products are identified and used according to specifications Completed |
Evidence:
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Data requirements appropriate for food safety, quality and production standards are identified Completed |
Evidence:
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Data collection points consistent with equipment capabilities and data requirements are established Completed |
Evidence:
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Procedures to deal with non-conformance in relation to process and the final product are developed Completed |
Evidence:
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Sample products are produced using appropriate hygiene and sanitation techniques Completed |
Evidence:
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Review packaging of beverage products
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Packaging requirements for beverage products are identified consistent with regulatory, client and enterprise requirements Completed |
Evidence:
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Test packaging of beverage products is undertaken or supervised and checked for safety and conformance to client and enterprise requirements Completed |
Evidence:
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Assess the quality, safety and shelf life of a range of beverage products
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A range of testing techniques including sensory analysis are performed to assess the safety of the beverage product Completed |
Evidence:
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A range of testing techniques including sensory analysis are preformed to assess the quality of the beverage product Completed |
Evidence:
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A range of testing techniques are performed to determine the shelf life of the beverage product Completed |
Evidence:
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All common hazards and critical control points (CCPs) for the production of products are identified and assessed Completed |
Evidence:
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Review production processes
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The CCPs and critical limits for product safety are reviewed Completed |
Evidence:
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Operating procedures are reviewed for food safety and quality Completed |
Evidence:
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The OHS plan is reviewed for processing of food products Completed |
Evidence:
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Environmental impacts and associated costs are reviewed for processing of food products Completed |
Evidence:
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